Pumpkin Pie Protein Smoothie

I combine a few favorites from the bounty fall of flavors to make this pumpkin pie smoothie. But before those go into the blender, make sure you have a frozen banana on hand. This will be the base of the smoothie recipe. There isn’t much frozen banana, just the tiniest bit to give the pumpkin smoothie its unparalleled creamy base. Underneath all the pumpkin, maple, spice, and cinnamon flavors – you absolutely cannot taste the banana.

After the frozen banana chunks, throw in some vanilla Greek yogurt. Creamy, sweet, delicious protein. Feel free to use regular (non Greek) vanilla yogurt instead – keeping in mind the protein count will be lower. I prefer Greek yogurt not only for its protein count, but for its incredibly thick texture.

In addition to the Greek yogurt, the skim milk adds a little protein. If you use nondairy milk, be sure to adjust the protein count accordingly. If you’re even concerned with protein at this point. It’s drinkable pumpkin pie, who cares about the protein at this point.

The ice? Well that makes the smoothie thicker. And you can add a couple more ice cubes than I did to make the smoothie even thicker if you wish. Who likes to eat their thick smoothies with a spoon? I’m raising my hand at my own typed question.

Directions:

Make sure you have a strong, powerful blender. I like this Ninja or this Vitamix.

Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth – this may take longer if your blender isn’t very strong. Scrape down the sides of the blender as needed.

Add more milk to thin out if it is too thick. Add a couple more ice cubes for a thicker texture, if desired. Add more spices to taste, if desired.

Recipe Notes:

Feel free to use regular (non Greek) vanilla or plain yogurt instead – keeping in mind the protein count will be lower. I prefer vanilla Greek yogurt not only for its protein count, but for its incredibly thick texture and vanilla taste.